Ripe Plantain Pachadi

Ripe Plantain Pachadi

If we have many ripe plantains at home we can make this south Indian dish – sweet and sour Pachadi. We can use ripe plantain or can replace plantain with pineapple, mango, papaya or pumpkin, those vegetables that give some sweet – sour taste.

Ingredients

  • Ripe Plantain – 1 big (chopped into medium pieces)
  • Turmeric – 1/4 tsp
  • Red Chilli Powder – 1/2 tsp
  • Yogurt – 1/2 cup
  • Salt – to taste
  • Sugar – an option
  • Water – as required

For Grinding

  • Grated Coconut – 1 Cup
  • Green Chillies – 3 or 4
  • Turmeric Powder – 1/4 tsp
  • Cumin– 1/4 tsp
  • Mustard Seeds – 1/2 to 1 tsp
  • Finely Chopped Ginger pieces – 1 tsp
  • Water – 1/2 cup

For Seasoning

  • Oil – 1 tbsp
  • Mustard – 1/2 tsp
  • Dry Red Chillies – 3 or 4
  • Curry Leaves – 6-8

Preparation Method

  • Cook the plantain pieces in little water along with salt, 1/4 tsp turmeric powder and 1/2 tsp red chilli powder until soft. Mash the plantain pieces with a spatula. You can leave a few pieces as chunks.
  • Grind coconut, green chillies, ginger, cumin, mustard seeds and turmeric along with 1/2 cup water to form a fine paste and keep aside.
  • Blend yogurt along with 1/2 cup water until smooth.
  • Add the coconut paste to the cooked plantain and mix gently. Allow it to cook for 4-5 minutes until it thickens
  • Reduce flame to low and yogurt along with salt to taste. If you want the Pachadi to be more sweet, add a little sugar. Heat it for a few minutes and remove from stove top. Be careful not to boil the pachadi after adding yogurt.
  • Heat oil in a pan, add mustard seeds. Sauté dry red chillies and curry leaves.
  • Pour the seasoning over the pachadi and mix gently before serving.

Image courtesy: www.chaskahouse.com

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